Place the almond flour, coconut flour, gelatin, sea salt and sugar in the bowl of a food processor and pulse 2-3 times to combine. Add the butter and pulse for eight 1-second pulses, then leave the processor on until the dough forms a ball, about 30 seconds. As an alternative, you can use a pastry cutter to cut the butter into the flour and then a wooden spoon to stir the dough until it forms a ball. Press the dough over the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes before baking. 

At this point, you can roll it out and use it for whatever pie you’re making.